Ginger Cookies

Yet another goodie for work.  I was going to make a pumpkin swirl muffin but didn't have the ambition so decided on these.  I had just made three trays of stuffed shells and Manicotto for a birthday dinner so was kind of tired.  I thought if I made these then I could just bake them the next day.
The stuffed shells and Manicotti are in another post here and here.

Ingredients:
2¼ cups flour 
2 teaspoons ground ginger
 1 teaspoon baking soda 
1 teaspoon cinnamon 
½ teaspoon ground cloves
 ¼ teaspoon salt 
1/4 cup butter, softened 
1/2 cup coconut oil
1 cup white sugar 
1 egg 
1 tablespoon orange juice *I substuted pumpkin puree*
¼ cup molasses
 ¼ cup sugar (to roll cookies)



INSTRUCTIONS:
Sift together the dry ingredients (flour, ginger, baking soda, cinnamon, cloves and salt) 
Cream the butter and 1 cup sugar. Add the egg and beat until fully incorporated. Add the orange juice and molasses (I use light molasses) until combined. 
Add in the dry ingredients in small batches until just combined. 
Refrigerate for 2-3 hours, if you can't at least put it in the freezer for a half an hour. 
Preheat the oven to 350 degrees. In about 2 tablespoon balls, roll into the sugar and flatten so it looks like the thickness of a double stuff Oreo, really thick but clearly flattened. Bake for 9-11 minutes.

Thanks for stopping by, have a great week and Always Remember to Find the Time to Do All the Things You L♥ve.
Donna